Picked ‘ripe’, pressed, sent to tank, sent somewhere else, ferments by ambient bugs and takes ages to finish fermenting. It comes from a fifty year old vineyard in Seymour, Central Victoria, off an old site that formally was ‘Somerset Crossing’ wines, or perhaps still if you have some laying around the cellar. Lots of time on lots of lees for this wine.
Special thing here. A graceful, very savoury white wine. Glides through the palate, nutty and saline, minerally and yet holds a richness. Freshness is a word that comes to mind too. There’s an almost Jura kind of bent to the wine, and that’s a good thing. Slightly waxy thing through the finish, again, good, feels nice, almost chewy-chompy as the lingering, salty acidity hangs around. Unreal drinking here. - winefront.com.au